Identification of a Pea Component Stimulatory for Heat-Stressed Putrefactive Anaerobe 59-123 Spores

AUTOR(ES)

Ashton, D. H.

RESUMO

Pea extract contains a factor which improves recovery counts of heat-stressed putrefactive anaerobe spores in a complex medium up to threefold. The factor is heat-stable and nondialyzable. Most of the active principle is found in the precipitate which forms during storage of pea extract at 4 C. The precipitate disperses upon heating, is high in starch content, and retains activity after extraction with organic solvents and water. Treatment of pea extract with α-amylase results in complete destruction of the active principle. These observations indicate that starch is the factor in pea extract responsible for increased recovery counts of heat-stressed putrefactive anaerobe spores.

Documentos Relacionados

• Sensitivity of heat-stressed yeasts to essential oils of plants.
• Reproductive physiology of the heat-stressed dairy cow: implications for fertility and assisted reproduction
• Catalase activity during the recovery of heat-stressed Staphylococcus aureus MF-31.
• Increased sensitivity of heat-stressed Saccharomyces cerevisiae cells to food-grade antioxidants.
• Messenger RNA-Binding Properties of Nonpolysomal Ribonucleoproteins from Heat-Stressed Tomato Cells1